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1 c Cold water
2 tb Ground espresso coffee
1/2 ea Cinnamon stick (3" long)
4 ts Creme de cacao
2 ts Brandy
2 tb Whipping cream, chilled
1 ea Grated semisweet chocolate
Make espresso with water and coffee. Break cinnamon stick into small pieces
and add to hot espresso. Allow to cool slightly. Add creme de cacao and
brandy, and stir gently. Pour into demitasse cups. Whip the cream, and float
a dollop on top of each cup. Garnish with grated chocolate or chocolate
curls. Multiply proportions by six and it's perfect for a party.
Yield: 2 Servings